Date Caramel Blended Oats

Blended oats made with date-caramel soaking water, yogurt and chia seeds, topped with homemade date caramel and a dark chocolate shell.

Course Breakfast

Cuisine American

Prep Time 10

Resting time 2

Total Time 2 10

Servings serves

Calories 500kcal

Equipment

Blender

Ingredients

Blended Oats

2 cups old-fashioned rolled oats approx. 170g
1 cup water approx. 240 ml; reserved from date caramel recipe; see notes for substitution
1 cup plain yogurt approx. 230g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
2 tablespoons almond butter optional
2 tablespoons date caramel see notes for homemade recipe
3 tablespoons chia seeds
1 teaspoon vanilla extract
⅛ teaspoon table salt

Topping

4 tablespoons date caramel for topping; see notes
100 g dark chocolate approx. 3.5 oz; melted; I use dairy-free dark chocolate.

Instructions

Add the rolled oats, reserved date soaking water, yogurt, almond butter (if using), date caramel, chia seeds, vanilla extract, and salt to a high-power blender.
Blend on high for 30–60 seconds or until the mixture is thick and smooth, like a pourable batter.
Divide the blended oats evenly between four jars or containers. Smooth the tops with the back of a spoon.
Spoon 1 tablespoon of date caramel over each jar, then drizzle with melted dark chocolate.
Cover and refrigerate for at least 2 hours, or until chilled and set. Smash into the top layer before eating and enjoy!
Store in the refrigerator for up to 4 days.

Video

Notes

Date Caramel: Here is the recipe for my homemade Date Caramel. The reserved water from soaking the dates is used in this recipe. See the Date Caramel recipe for details.

Substitution for reserved date-caramel water: if you accidentally discarded the soaking water, replace it with 1 cup boiling water mixed with 2 tablespoons maple syrup.

Store in the fridge for up to 4 days.

Nutrition